Gooey Butter Cookies Recipe - The Cookie Rookie® (2024)

FAQs

What is the secret ingredient to keep cookies soft? ›

Brown Sugar

Adding moisture to your cookie dough can help make it softer and chewier, and stay soft for longer. That's why I use much more brown sugar than granulated sugar in this recipe.

The signature dessert of St. Louis, this gooey butter cake is exactly what its name suggests: a wonderfully gooey treat that doesn't quite set when baked. Cake mix and cream cheese versions exist, but locals know that the original was made from scratch using yeast.

Cornstarch gives the cookies that ultra soft consistency we all love. Plus, it helps keep the cookies beautifully thick. We use the same trick when making shortbread cookies. Egg yolk: Another way to promise a super chewy chocolate chip cookie is to use an extra egg yolk.

Our control cookie, as with most cookies, uses softened butter, and this recipe tends to be a bit cakier. A cookie made with the same amount of melted butter will give you a fudgier, chewier cookie. It helps it spread out more and gives you some nice divots to catch more chocolate.

Fruit co*cktail with the juice Bake 350 Degrees F for 45. Minutes Serve with ice cream Bon Appetit!*

The ice cream cone became Missouri's official dessert in 2008.

Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out. We recommend white bread so that no flavor is transferred to the cookies.

You can also gently poke the edge of a cookie to test it. (Only do this if your fingers are used to enough kitchen abuse to be OK with poking hot cookies and gooey melty chocolate.) The edge of the cookie should be a little crispy and have a texture when done.

What does adding cornstarch to cookies do? ›

Cookies. Cornstarch does kind of incredible things to cookies. I mean not only does it give them soft centers, prevents them from spreading, and makes them somewhat thick (in a good way), but it also contributes to the chewiness factor, which, in my opinion, is the most important cookie attribute.

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

Brown sugar, meanwhile, is dense and compacts easily, creating fewer air pockets during creaming—that means that there's less opportunity to entrap gas, creating cookies that rise less and spread more. With less moisture escaping via steam, they also stay moist and chewy.

Corn Syrup (Light)

Light corn syrup is sometimes used in specialist cakes and confectioneries to help keep baked products soft and doughy for longer.

Baking soda

When added to dough, baking soda releases a carbon dioxide gas which helps leaven the dough, creating a soft, fluffy cookie. Baking soda is generally used in recipes that contain an acidic ingredient such as vinegar, sour cream or citrus.

Keep Them Sealed

The key to keeping cookies fresh and soft is to seal them in an airtight container, like a resealable freezer bag. And here's a nifty little trick: add a piece of bread to the bag.

Cookies begin losing moisture through evaporation from the moment that they come out of the oven. So it's totally normal for them to harden up a bit. Yet, this is why you need to store them in an airtight container once they completely cool or they will continue to lose moisture.